Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
- 1 1⁄2 cups shelled walnut halves
- 2 lb. Swiss chard
- 4 Tbsp. walnut oil
- 5 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- Salt and freshly ground black pepper
- 1 lb. dried linguine
- 1⁄2 lb. Port-Salut or other semisoft cheese, coarsely grated
Place walnuts in a single layer in a large skillet. Toast over medium heat, turning once, for 10 minutes. Set aside. Trim chard leaves, discarding tough stems. Coarsely chop leaves and set aside.
Heat oil in a large skillet over medium-low heat. Add shallots and garlic and cook, stirring occasionally, until shallots are soft, about 12 minutes. Add chard, season with salt and pepper, and cook, stirring, until chard has wilted, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain, reserving about 1⁄4 cup of the cooking water. Add pasta and reserved cooking water to chard mixture. Stir in cheese and walnuts, adjust seasoning, and serve.